WATERZOOI — classic Belgian soup

Ingredients for 6 servings:

Chicken — 1 pc. (1 kg)
Chicken broth — 2 cups
Carrots — 1 pc.
Celery — 2 petiole
Leeks — 1 stalk
small Potatoes — 6-8 pcs.
The yolk — 1 pc.
Cream (22% or 30%) — 200 ml
Butter
Salt and pepper — to taste

Preparation:

1. To begin, prepare the vegetables: onion cut into half rings, carrots and celery into thin strips, peel the potatoes.
2. Take a pan with a thick bottom and melt it in 2 tablespoons of butter.
3. Fry the vegetables until tender over medium heat (about 10 minutes), add a little chicken and Brown the it. Then pour the broth into the pan, put the potatoes, bay leaf and black peppercorns.
4. Bring the soup to a boil and simmer on low heat for 30-35 minutes. When the chicken is tender, remove it from the pan, along with laurel and pepper. Separate the meat from the bones.
5. In a separate bowl, whisk the egg yolk and cream, add a ladle of hot broth and stir thoroughly. The resulting mixture pour in the soup, quick movements mix, salt and pepper. 6. Return the soup to the chicken, warm, but not boiling! WATERZOOI Serve with croutons, sprinkle with herbs.

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